Spring season is here, and so is asparagus! Available from March through June each year, asparagus is rich in iron, potassium, vitamin A, folic acid, thiamin, vitamin C, vitamin K and fiber. Asparagus spears can be white, green or purple in color, and are available in standard, large, extra-large and jumbo sizes – the thicker spears being juicier.
Asparagus is used to make a variety of soups, salads, noodles and stir-fry and can be eaten simply steamed with a dash of salt and pepper. Did you know that asparagus contains the phytochemical rutin which helps strengthen blood vessels and can help fight cancers?
Here’s a recipe for a stir-fry with asparagus and tofu. It is delicious as is, or served with brown rice, quinoa or noodles.
Recipe: Asparagus andTofu Stir-fry
10 minutes plus 2 hours for marinating the tofu
Number of servings: 4
- 2 cups tofu, cubed
- 1 bunch asparagus, chopped
- 3-4 garlic cloves, finely chopped
- 1 tsp sesame oil
- 3-4 tbsp peanut butter
- 1 tbsp soy sauce
- 4 tbsp coconut milk
- ½ tsp Sriracha sauce for a spicy twist
- Salt and lemon juice to taste
- Mix together the soy sauce and salt, add the tofu and marinate for 1-2 hours.
- Heat the oil in a pan.
- Add the garlic and asparagus and sauté for 5 minutes.
- Add tofu, peanut butter and coconut milk.
- Stir for 3-4 more minutes. Enjoy!